They make each order fresh in one of their 10 deep fryers. They use a timer for each deep fryer, and each item takes three minutes or less.

"Without the timers, everything would be burnt and black," joked Ruprecht, who does the majority of the cooking while Zerebko runs the cash register.

The Dynamite Dog was born out of a brainstorm.

Zerebko was looking to add a new menu item for the 2014 festival season.

"We have a lot of inspiration — basically we turn our deep fryer on, open our refrigerator and see what we can do," she said.

"We took hot dogs, jalapenos and cream cheese and wrapped it in an egg roll wrapper and then deep fried it. We then put it in red foil with a sandwich pick at the end, so it looks like a stick of dynamite."

Once Zerebko's "Deep Fried Masters" audition tape was accepted, the Dynamite Dog was kept off the menu to save it for the competition.

She opened the first two rounds of the show with deep-fried cheesecake and a deep-fried banana split before closing with the Dynamite Dog concoction.

"We just prayed we could make it to round three to debut it," Zerebko said. "It's really exciting to go on the show, do three dishes and then have the judges taste and like them."

Zerebko and Ruprecht missed the episode's premiere — they were working a festival in La Crosse, Wisconsin. But they've watched it in reruns three times with friends and family.

"It was a little nerve-wracking at first," said Zerebko, who flew to Tampa Bay, Florida, for filming. "I wanted to make sure I didn't pick my nose or scratch an inappropriate place and that they didn't use anything that was embarrassing."

Zerebko said she was thrilled with how the episode turned out. During filming, she said there were about 50 people on the set, and a camera operator followed her every move.

After winning, she made a makeshift box to carry the trophy back on the plane.

And after four months, the trophy is finally out on display along with the Dynamite Dog that helped win it.

"It was one (dish) we loved making at home," Zerebko said. "It was great tasting and had a cool appearance. When the competition came up, I was like, 'This has to be our third-round dish.' "

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